CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 65523 | LVS EN ISO 6647-1:2020 | Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020) | Standarts spēkā |
| 36486 | LVS EN ISO 6647-1:2015 | Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015) | Atcelts |
| 25061 | LVS EN ISO 6647-1:2008 | Rice - Determination of amylose content - Part 1: Reference method | Atcelts |
| 25058 | LVS EN ISO 6644:2007 | Flowing cereals and milled cereal products - Automatic sampling by mechanical means | Atcelts |
| 67758 | LVS EN ISO 6540:2021 | Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021) | Standarts spēkā |
| 33800 | LVS EN ISO 6540:2010 | Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:1980) | Atcelts |
| 66765 | LVS EN ISO 5530-2:2025 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025) | Standarts spēkā |
| 41738 | LVS EN ISO 5530-2:2015 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) | Atcelts |
| 66764 | LVS EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025) | Standarts spēkā |
| 41732 | LVS EN ISO 5530-1:2015 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) | Atcelts |
Displaying 31-40 of 176 results.